Ingredients

Directions

Toast the bread and cut into cubes.Add the bread, onion, and celery into a medium bowl and toss to mix.Add the remaining ingredients and mixed until thoroughly mixed the the stuffing is moist.Add to a casserole dish and bake 350 degrees for minutes. You can top the stuffing with either chicken thighs and legs, or pork chops. If you do bake 375*F for 60-90 minutes.

Great Stories from around the Web

Rate This Recipe

Member Ratings For This Recipe

I just made this recipe and then stuffed it in mushroom caps and baked at 425 for 15 minutes. It's awesome! I think it will be a Thanksgiving addition for years to come. Also would be great as an appetizer.
- 1/3/09

i love this recipe... i make it on the weekend and portion it out for the rest of the week because it reheats so well... so nice to know i can actually still eat stuffing without having it be a ton of calories...
- 1/22/08

I made this for Thanksgiving and it turned out great. I did cheat and bought several bags of Pepperidge farm bread stuffing in the whole grain version... and I added dried cranberries and pecans. I will be making this again for Christmas.
- 12/23/07

This was just OK, I had to add more broth & a bit of white wine. I also sauteed the veggies a little first which they were still too crunchy when done. I added garlic, mushrooms and used TJ's miripoix mix to simplify
- 9/17/08

I will use this tomorrow too. I make my own chicken stock because we are on low salt, low fat, diet. I will also leave out the salt. I might add a little green onion and parsley to up the flavor to make up for lack of salt,,of course there is salt in the bread so that will heop the taste...thanks,,,
- 11/21/07

This is the same recipe I just came up with for tomorrow! Now I have the nutrition values to go with it! Thanks! Sounds good for other times of the year to add chicken breasts or pork chops to the top!
- 11/21/07